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Angliss Sailing Graduate Wins Yachting Accolade
Angliss Sailing Graduate Wins Yachting Accolade Monday, 30 November 2015 Angliss graduate Riccardo Deghi from Sandringham Yacht Club in Victoria took out the Award for Instructor of the Year at the recent 2015 Yachting Australia Awards.  
Great Chefs Cookbook Celebrates William Angliss Institute
Great Chefs Cookbook Celebrates William Angliss Institute Tuesday, 24 November 2015 William Angliss Institute has published a commemorative Great Chefs Cookbook which showcases recipes by 15 of Australia’s most highly respected and award-winning chefs who have contributed to the ongoing success of the...
Angliss Global Network hosts its inaugural Higher Education Alumni event
Angliss Global Network hosts its inaugural Higher Education Alumni event Tuesday, 24 November 2015 On Monday 23 November the inaugural Faculty of Higher Education Alumni event was held at William Angliss Institute, which featured guest speaker Geoff Bainbridge and celebrated the 10th anniversary of the delivery of higher...

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.


Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).


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